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Instructions |
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Option 1 - Slices
With the fat stripe facing outwards, cut the Picanha piece in 1 ˝” - 2” slices (the more fat the Picanha has the thicker the pieces can be cut).
Season the TOP of the cut (where the fat is located) with freshly grinded sea salt
Light up the BBQ place with Charcoal/Wood.
Wait until the charcoal/wood has burned out and is now forming bricks of flaming ashery bricks
Ensure that the grill is placed within a 30 - 35 cm range above from the flaming bricks.
Place the cuts on the grill, with the fat facing down on the grill.
Leave for 5 – 10 min then turn and leave the fat facing upwards.
Leave the fat facing upwards until about 3 - 5 minutes before serving. Prior to serving quickly turn the fat down again in order to “golden up” the edges.
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When serving the Picanha in thick slices the grilling time should be around 25 - 30 min, depending on the temperature of the BBQ fire place. The Picanha cut should be served Rare to Medium (too Rare will be a bit too rubbery and Well-done will simply lose taste).
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Option 2 – Tradicional
With the fat stripe facing outwards, cut the Picanha piece in 4 thick slices (the more fat the Picanha has the thicker the pieces can be cut).
Season the TOP of the cut (where the fat is located) with freshly grinded sea salt
Light up the BBQ place with Charcoal/Wood.
Wait until the charcoal/wood has burned out and is now forming bricks of flaming ashery bricks.
Place the cuts on a metal stick, with the fat facing down on the BBQ place. You ran role the cuts. similar to a clenched fist (see attached).
Ensure that the metal stick is placed within a 45cm range above the flaming bricks.
Leave for 5 – 10 min then turn and leave the fat facing upwards.
Leave the fat facing upwards until about 3 - 5 minutes before serving. Prior to serving quickly turn the fat down again in order to “golden up” the edges.
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When serving the Picanha in small cuts directly from the metal stick the grilling time should be around 40 - 45 min, depending on the temperature of the BBQ fire place.
The Picanha cut should be served Rare to Medium (too Rare will be a bit too rubbery and Well-done will simply lose taste).
TIPS- To ensure that the BBQ fireplace is not too hot (will just burn the outer part of the Picanha) or too “cold” (it will simply cook and harden the piece), when the charcoal/wood turns into flaming ashery bricks, place your hand (open, palm facing downwards), at the center of the fireplace at approx. 35 - 45cm above the bricks and count 6 seconds.
If you can’t go over 2 -3 is too hot. If you can go over 5 - 6 is too “cold”. Ideally should always stay at the 3 - 5 count range.
Repeat this exercise every 10 min through the grilling.
When prepared correctly, the Picanha does not need to be seasoned w/ any sauces as it has a very distinct flavor, thanks to its Juices & fat marbling.
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Suggestions |
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When choosing piece, the “top cattle” for the Picanha cut, comes from the Angus (Scottish) breed.
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Originally Submitted
4/17/2013
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